HASTY TASTY MEALS BLOG

This isn’t an easy or quick recipe, but I’m in search of a hasty, tasty version. This one is a bit labor-intensive, yet delicious.

First, what is a clementine? It’s the smallest of the mandarin variety of oranges. Some are marketed under the name ”Cuties.®️”

A few things make Clementine Cake unique. First—and this first grabbed me as a hasty tasty feature—clementines are cooked in their peels in the microwave oven for three minutes then drained. They’re puréed whole, not peeled or zested.

Butter and sugar are creamed together before adding dry ingredients. Eggs are added one at a time.

All purpose flour is combined with ground roasted almonds (you could substitute almond flour but you’d lose some of the texture) and puréed whole clementines.

The cake is finished with a dusting of powdered sugar, a dollop of whipped cream, or a glaze. I opted for a chocolate ganache (also prepared in the microwave oven).

This is not a figure-friendly recipe. However, it makes 12 servings so you don’t consume so many calories per serving. When you bite into a slice of the finished cake, it’s a delicious treat, mindful of those orange crème chocolates in the assorted candy boxes.

Recipe:

Clementine Cake With Chocolate Ganache Glaze.

Cake Ingredients:

• 3-4 Clementines, cooked 3 minutes in the microwave oven then puréed.
• Sliced almonds, roasted and ground into 1 cup meal, or 1 cup almond flour.
• 1 cup all purpose flour
• 1 1/4 tsp. Baking powder
• 1/4 tsp. salt
• 5 eggs
• 10 Tbsp. unsalted butter, softened.
• 1 1/2 cups Granulated sugar.

Ganache ingredients:

• 1/2 cup cream
• 12 ounces dark chocolate chips
• 1 Tbsp. corn syrup

Directions:

• Preheat oven to 325°F. Prepare a 9” cake pan with oil and parchment paper.
• Combine almond flour and all purpose flour with the salt and baking powder.
• In a separate bowl, cream sugar with the softened butter until fluffy.
• With mixer running, add each egg separately and blend well.
• Gradually add the flour mixture until all is mixed in.
• Fold in the clementine purée until combined.
• Pour batter into a 9” round cake pan.
• Bake 50-60 minutes. Check for doneness.
• Cool cake at least an hour before glazing. Carefully loosen cake from pan and remove parchment paper. Move to a plate.

Ganache Directions:

• In a microwave-safe bowl, combine cream and chocolate chips. Cover and heat 75 seconds.
• Gently stir to combine chocolate and cream. Add corn syrup and whip until glossy and thick.
• Spread over the top of the cooled cake.

Enjoy!